Repositório Colecção:http://hdl.handle.net/10198/24642016-10-20T11:43:58Z2016-10-20T11:43:58ZManagement of presenteeism. The effects on productivity of a food processing companyGalvão, Ana MariaCunha, MárciaNunes, PedroPinheiro, Marcohttp://hdl.handle.net/10198/131572016-08-13T02:02:02Z2016-01-01T00:00:00ZTítulo: Management of presenteeism. The effects on productivity of a food processing company
Autor: Galvão, Ana Maria; Cunha, Márcia; Nunes, Pedro; Pinheiro, Marco
Resumo: Presenteeism consists in going to work without conditions to produce, which can have a much higher impact
than absenteeism on the productivity of an organisation. Presenteeism translates in both physical as psychological
perturbations. It is a difficult to quantify reality, as is its translation into direct and indirect costs within the organisation.
Our goal was to analyse the effects of presenteeism on the productivity of a company in the food-procession
sector through a descriptive and transversal study of exploratory nature. The Stanford Presenteeism Scale SPS-6
(validated by Ferreira et al, 2010) and a semi-structured interview were used.
Most of the workers referred having already gone to work feeling ill at least two days in the last year, mentioning
that their health condition affected their performance, made them feel desperate and lacking pleasure from work.
Management mentioned that presenteeism has a direct impact on productivity without, however, being able to
quantify the true costs.
Presenteeism is a reality in organisational scenarios, exceling in the educational and health sectors. We underline
the importance of making organisations aware of the psychosocial risks and the importance of having healthy
leaderships, work stress control and the presence of clinical psychologists and professional coaches.2016-01-01T00:00:00ZAlcoholism and coping strategies among IPB studentsGalvão, Ana MariaNoné, Ana RitaGomes, Maria Joséhttp://hdl.handle.net/10198/131562016-08-11T02:01:55Z2016-01-01T00:00:00ZTítulo: Alcoholism and coping strategies among IPB students
Autor: Galvão, Ana Maria; Noné, Ana Rita; Gomes, Maria José
Resumo: This study aimed to assess the alcohol consumption habits and the different coping strategies of a group of
students from the Instituto Politécnico de Bragança - IPB (Polytechnic Institute of Bragança) with a sample made out
of 126 of its students (n=126). For this study, which is descriptive-correlational and transversal, a socio-demographic
questionnaire, the AUDIT (Alcohol Use Disorders Identification Test, Cunha 2002) and the Brief COPE questionnaire
(Pais-Ribeiro, J. and Rodrigues, A. 2004) were used as evaluation instruments. Findings were that the majority of
young students stated they do not have significant life problems, that they have good social supports and they do not
consume alcohol in an inadequate way. Similarly, the coping strategies that they indicate as most frequent seem also to
be the most adaptive, which may help to explain the fact that most do not perceive significant current problems and
do not resort to alcohol in an inadequate way.2016-01-01T00:00:00ZIdiosyncratic psychological aspects in entrepreneurshipGalvão, Ana MariaFernandes, Paula O.Pinheiro, Marcohttp://hdl.handle.net/10198/131552016-08-11T02:01:59Z2016-01-01T00:00:00ZTítulo: Idiosyncratic psychological aspects in entrepreneurship
Autor: Galvão, Ana Maria; Fernandes, Paula O.; Pinheiro, Marco
Resumo: Entrepreneurship is having the courage to transform an idea in reality and with it achieve personal, nancial and recognition satisfaction. The psychological ability to handle failure has proven essential in success.
We analysed the importance of idiosyncratic psychological aspects in the success of entrepreneurs through an observational study accompanying 20 entrepreneurs from the idea presentation phase to company incorporation.
During the observation period 4 distinct psychological phases of the entrepreneurs were observed, being it possible to describe them as follows: absorption of information and knowledge; application of the gathered knowledge to their speci c cases; frustration generated by criticism, namely from investors who didn’t recognise the value of their projects; realism and implementation of the project.
Having passed more than 6 months after the analysis period, one can verify that the entrepreneurs who have travelled the 4 phases are today developing their projects being that the remaining ones are in a similar situation as at the end of the initial two months.
Conclusion: The ability to cope with frustration and rejection is a determinant factor in the success of the entrepreneur. The ability to learn from rejection, more than resilience help the entrepreneur to proceed.2016-01-01T00:00:00ZA síndrome da fragilidade nos idosos: revisão da literaturaCerto, AnaKleiver, SanchezGalvão, Ana MariaFernandes, Hélderhttp://hdl.handle.net/10198/129832016-06-15T02:02:41Z2016-01-01T00:00:00ZTítulo: A síndrome da fragilidade nos idosos: revisão da literatura
Autor: Certo, Ana; Kleiver, Sanchez; Galvão, Ana Maria; Fernandes, Hélder
Resumo: Atualmente assistimos a um aumento da população envelhecida, associado a um incremento de doenças crónicas e síndromes geriátricos, entre os quais se evidencia a síndrome da fragilidade. Objetivo: identificar antecedentes, manifestações, caraterísticas e consequências da síndrome da fragilidade nos idosos. Metodologia qualitativa assente na análise de literatura científica. Resultados: As caraterísticas da fragilidade mais prevalentes são, a inabilidade do organismo em manter a homeostasia, alterações da marcha e sarcopenia. Os antecedentes em destaque são os fatores biológicos, físicos e sociais. Sendo os de maior relevância a ausência de suporte social, idade avançada e o género feminino. A consequência mais evidenciada foi o risco de queda nos idosos. Conclusão: a análise de antecedentes da síndrome de fragilidade terá grande importância a nível da prevenção e deteção, tratamento e reabilitação do idoso.2016-01-01T00:00:00Z